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Matthew EvansAbstract
I am a huge fan of a baked egg dish. This one uses the flavour of capsicum with the glorious smoky paprika aroma of good dried chorizo. (Also try Matthew Evans' fresh chorizo with fried potato.)
Make the sauce ahead and you can use keep it to use anytime you like within the next week or so. Your dish will improve dramatically if you have access to eggs from your own or a neighbour’s chooks.